Have knowledge of common quantitative and qualitative metrics relevant to grapegrowing and winemaking, the range of values typically observed for each metric, and the utility of these metrics to wine or grape production.

Have knowledge of different methods for measuring wine and grape components, and understand the advantages and disadvantages of each method.

Have knowledge of basic techniques in maintaining, evaluating, and troubleshooting instrumentation.

Demonstrate mastery of general chemistry concepts important to calculations associated with wine and grape analysis, including chemical equilibria, dimensional analysis, and stoichiometry.